The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
The bioavailability and absorption of anthocyanins: Towards a better understanding
Abstract
Evidence that anthocyanin compounds have beneficial effects for health are increasingly being reported in the scientific literature and these compounds are now widely recognised as potential therapeutic compounds. Berry fruit are rich sources of anthocyanins and berry fruit products or derived beverages can provide 10s to 100s of milligrams of anthocyanins in a single serve. Anthocyanins exhibit complex chemical behaviours in vitro and this will result in complex behaviour in vivo. This review attempts to summarize some aspects of anthocyanin biochemistry and discusses these in the context of what is currently known about bioavailability and absorption. Compared with other flavonoid groups, such as flavonols, relatively little is known about details and mechanisms of anthocyanin absorption and transport and much remains to be discovered.
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Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219
Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects
Mazza, G., Kay, C. D., Cottrell, T., & Holub, B. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020690l · Cited by 484
Youdim, K. A., Martin, A., & Joseph, J. A. (2000) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(00)00329-4 · Cited by 312
Cited by
Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action
Vauzour, D., Rodriguez-Mateos, A., Corona, G., Oruna-Concha, M. J., & Spencer, J. P. E. (2010) · Nutrients · doi:10.3390/nu2111106 · Cited by 855
Health benefits of anthocyanins and molecular mechanisms: Update from recent decade
Li, D., Wang, P., Luo, Y., Zhao, M., & Chen, F. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1030064 · Cited by 489
“Anthocyanins belong to a large group of compounds, collectively known as flavonoids, which are a subgroup of an even larger group of compounds known as polyphenolics (Mazza and Miniati, 1993; Andersen, 2001; Andersen and Markham, 2006; McGhie and Walton, 2007).”
BackgroundQin, Y., Xia, M., Ma, J., Hao, Y., Liu, J., Mou, H., Cao, L., & Ling, W. (2009) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2009.27814 · Cited by 443
Effects of anthocyanins on the prevention and treatment of cancer
Lin, B., Gong, C., Song, H., & Cui, Y. (2017) · British Journal of Pharmacology · doi:10.1111/bph.13627 · Cited by 435
Hollman, P. C. H., Cassidy, A., Comte, B., Heinonen, M., Richelle, M., Richling, E., Serafini, M., Scalbert, A., Sies, H., & Vidry, S. (2011) · The Journal of Nutrition · doi:10.3945/jn.110.131490 · Cited by 406
Metadata
- Authors
- McGhie, T. K., & Walton, M. C.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2007-05-29
- Volume
- 51
- Issue
- 6
- Pages
- 702-713
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2055339187
- Cited by
- 605
- References
- 4
- FWCI
- 14.96
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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